We’re still keeping our Family Night Dinners Whole30 for a while so if you are doing that, this one works well. I’ve got another post about this recipe that shows ways to tweak the leftovers coming up next so if it practically fills your crock pot, don’t worry – it will not be wasted! I think I liked it even better the second way!
The family loved this one and we discussed whether anyone was picking up a citrus undertone…but I don’t know how we could have been. Anyway, It was delicious with a skillet of wilted kale and spinach with sweet red pepper and garlic. Oh, and avocado halves.
I put the following ingredients into the crock pot:
2-3 lbs carrots, peeled and cut into bite-sized pieces
1 red onion, diced
1 small container white mushrooms
1 28 oz can organic diced tomatoes, drained well
6 organic chicken breasts
1 can organic coconut milk
1 tsp smoked sea salt
1/2 tsp basil
1/4 tsp turmeric
1/4 tsp rosemary
freshly ground black pepper
I set the crock pot on LOW for 9 hours.
The photo above shows how to take 2 forks and split up the chicken breasts before serving.
There’s a video of this awesome food being stirred, if you want to see it: Paleo Crock Pot Chicken Breast Dinner on Dinah Houston’s youtube channel and on the feedinggersasser Instagram account.
This looks great — can’t wait to try it!
Thanks so much, Meghan. I hope you like it.
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